*oops*

[ksmith]

2 sticks butter = 1 cup

1 8oz package of butter = 1 cup

2 8oz packages of butter = 2 cups

A recipe that calls for 1 cup of butter can accommodate 2 cups of butter if the idiot doing the baking forgets how to add, count, etc.... The result, however, will be cookies that are richer than originally intended.

Comments

[naomikritzer]

For bonus confusion:

1 stick of Crisco shortening = 1 cup

I usually use Crisco to make pie crust but one time I tried butter and forgot that butter sticks are half the size of Crisco sticks. Amazingly, the pie crust was still edible. (I use this as an illustration of how pie crust from scratch is far more resilient and easy than its reputation suggests.)

[kristine-smith.livejournal.com]

I think the main reason these cookies didn't turn to mush was that I replaced half the all-purpose flour with white whole wheat flour. It's not as heavy as regular whole wheat flour, but it does absorb moisture. I think it absorbed the excess butter, because these cookies didn't look much different than the picture.

They're rich, though. And I wound up with almost 4 dozen of the things. I put half in the freezer.

[topayz4.livejournal.com]

Better than forgetting the butter. Then they're inedible they're so hard.

[kristine-smith.livejournal.com]

I've forgotten many things in the past, but never the butter.

[auriaephiala.livejournal.com]

Once my husband made muffins and added twice as much oil as called for in the recipe (I think because he was halving a recipe).

They oozed oil.

We tried putting them on paper towels to soak up the oil. We tried baking them some more. Nothing worked: we finally threw out the remainder.

[kristine-smith.livejournal.com]

I once added 2x the vinegar to a potato salad nicoise. Yup. Inedible.

[puddleshark.livejournal.com]

I once made rock cakes with plain rather than self-raising flour. Mistake. Poor wizened things, more 'rock' than 'cake'.

[kristine-smith.livejournal.com]

Several years ago, I tried to make the world famous (apparently) Palmer House brownies. The recipe specified cake flour; I used all-purpose. Even after a couple of hours in the oven, the stuff never set. In fact, it boiled and bubbled over the sides of the pan. The edges were edible, but the rest wasn't. Damned expensive trash, given the chocolate I used.